Speedy Spicy Vegan Garlic Noodles

Bring a large saucepan of water to a boil. Once boiling, add 2 teaspoons of kosher salt and the frozen edamame. Cook the edamame for 2 minutes, and then add fresh udon noodles.

Use a chopstick or tongs to loosen and separate the noodles. Cook for 3 minutes, until the noodles are chewy but tender. Drain the noodles and edamame in a colander, and rinse with cold water until cool. Shake the colander well to drain, and transfer the noodles and edamame to a large bowl.

In a small bowl, combine the chili garlic sauce, vegetable oil, minced garlic, soy sauce, Chinese black vinegar, and maple syrup. Mix well to create the noodle sauce.

Pour the sauce over the noodles and edamame, and then add the julienned red bell pepper, chopped cilantro, sliced scallions, and toasted sesame seeds.

Toss the ingredients together until well combined and the sauce is evenly distributed. Serve at room temperature or chill in the fridge, as desired.